Sourdough cinnamon rolls don’t have to have that tang of sourdough. Try this recipe for melt in your mouth cinnamon rolls you will want for breakfast and dessert!
I do not like recipes to be fussy. Cinnamon rolls are a recipe that naturally come a little fussy because several steps are required to make them. I have condensed it as much as possible so that this delicious breakfast feels more accessible for your family.
Making the Dough
To make the dough, all you need to do is add all the ingredients to a mixing bowl and knead. Since there is melted butter and eggs in this recipe, I like to add the butter in at the same time as the milk. This cools the milk so that it doesn’t cook the eggs or kill the yeast in the sourdough starter.
Knead this with a dough hook, or by hand, until it is golden and smooth. It will be slightly sticky still. That is perfectly fine! Transfer it to an oiled bowl and cover it.
Next, you get to put it in the refrigerator and forget about it until the next day. Sometimes, I’ll make my dough up in the morning, and leave it in the refrigerator until the next day! The cold temperature will keep the dough from getting too “sour”.
Creating Your Rolls
In the morning, put your dough out on to a floured surface. Your dough should be cold and stiff. This is perfect and I’ll tell you why below! Wake your muscles up by rolling the dough out until you have a nice sized rectangle. Get your dough about 1/4 of an inch thick, but don’t fuss if it’s thicker or a bit thinner. What is more important is that it is even across the entire rectangle.
Now your want to melt butter and brush it all across your rectangle. Top that with brown sugar and cinnamon and use your hand to mix it all in. Now you’re going to start to form your rolls. Starting with the length of your rectangle towards you, push the dough away from your body to roll it up on itself. Since your dough is cold, it will make this process much easier!
Finally, use a sharp knife (I like to use a filet knife) to slice your rolls into 1-1 1/2 inch sections. Arrange your rolls in a parchment lined 9×13 inch pan or cast iron skillet like this one. Let them rise for 1 hour.
Baking & Glazing
One your sourdough cinnamon rolls have been rising for 1 hour, it’s time to bake them. Melt a few more tablespoons of butter to drizzle across the top before putting them in your oven. I mean why not? You’re this far, might as well make it worth while.
Bake them for the time indicated below. Don’t expect them to get golden brown, You just want them cooked, not crispy!
Once you remove them from the oven, make up your glaze and smear it all over the top. Don’t be tempted to think you have more glaze that you need. It’s simply not true! Let it seep down in between the rolls so that you can mop it up later.
Sourdough Cinnamon Rolls
These sourdough cinnamon rolls are melt in your mouth delicious!
Ingredients
- For the dough:
- 4 1/2 cups of AP flour
- 1 cup of milk
- 4 TBSP melted butter
- 1/3 cup of sugar
- 2 eggs
- 1 cup sourdough starter
- For the filling:
- 4 TBSP melted butter
- 3/4 cup of brown sugar or sucanat
- 2 teaspoons of cinnamon
- 3 TBSP reserved for drizzling
- For the glaze:
- 2 1/2 cups of powdered sugar
- 1 TBSP of vanilla
- 4-6 TBSP of milk
Instructions
1. Add your dough ingredients into a stand mixer with a hook attachment. Knead until it comes together smooth. Make sure that your butter has cooled enough to not cook your eggs. I like to add my milk in at the same time as my butter so it cools it down before adding my eggs and sourdough starter.
2. After it comes together, transfer to an oiled mixing bowl. Cover and let sit in the refrigerator overnight.
3. In the morning, remove your down and transfer to a floured surface. Roll out into a large rectangle about 1/4 of an inch thick.
4. Melt your butter reserved for the filling and brush across your dough. Sprinkle the brown sugar and cinnamon and use your hand to spread it out and mix it well.
5. With the long side of the rectangle being close to your body, roll your dough away from yourself. Roll it evenly all the way across the length of the dough, until you have one long log of dough.
6. Using a sharp knife, cut your cinnamon rolls into 1-1 1/2 inch slices. Fill a 13 inch cast iron pan or 9x13 pan with your rolls. Let them rise for 1 hour at room temperature.
7. After 1 hour, melt the remaining butter for drizzling and pour it over the rolls. Bake them in the oven at 375 degrees Fahrenheit for 25-27 minutes.
8. While the rolls are cooling slightly, make your glaze. Mix all the ingredients in a mixing bowl or measuring bowl and smear the glaze all over the top! Use every bit and let it drip down in all the cracks! Enjoy!
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